If you’re a fan of rich, creamy desserts and love the irresistible flavor of Kinder Bueno bars, then these Mini Kinder Bueno Cheesecakes are about to become your next sweet obsession. These no-bake, bite-sized treats combine a crunchy cookie base, a silky chocolate-hazelnut cheesecake filling, and are topped with swirls of whipped cream and pieces of Kinder Bueno for a dessert that’s indulgent yet perfectly portioned.
Perfect for parties, celebrations, or a fun family treat, these mini cheesecakes are just the right size for a satisfying dessert without overdoing it. They’re simple to make, require no oven time, and can be prepared ahead of time — making them a dream for both beginner and experienced bakers.
Let’s walk through how to make this decadent treat, and why these mini cheesecakes are a must-try for anyone with a sweet tooth.
Recommended Kitchen Tools
These no-bake mini cheesecakes are easy to prepare with just a few kitchen basics. Here’s what you’ll need:
- 12-cup muffin tin or a mini cheesecake pan
- Paper cupcake liners or silicone molds (for easy removal)
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Rubber spatula for folding and scraping
- Food processor or plastic bag and rolling pin (for crushing cookies)
- Piping bag (optional, for decorating with whipped cream)
- Measuring cups and spoons
- Chilling space in the refrigerator
No baking means less mess — and more time to enjoy the results!
Ingredients
This recipe makes 12 mini cheesecakes.
For the Base:
- 150g (about 10) chocolate sandwich cookies (e.g., Oreos, without the filling)
- 50g (about 3.5 tbsp) melted butter
For the Cheesecake Filling:
- 300g (about 10 oz) full-fat cream cheese, softened
- 200ml (¾ cup + 1 tbsp) heavy whipping cream, cold
- 100g (about ½ cup) granulated sugar
- 100g (about 3.5 oz) Kinder chocolate or milk chocolate, melted and slightly cooled
- 3–4 Kinder Bueno bars, chopped
- 1 tsp vanilla extract
- Pinch of salt
For the Topping (Optional but Recommended):
- Whipped cream (fresh or canned)
- Extra Kinder Bueno pieces for garnish
- Melted chocolate for drizzle
You can adjust the sweetness by reducing the sugar or adding more chopped Kinder for a more intense flavor.
Preparation
Step 1: Make the Base
Crush the chocolate sandwich cookies using a food processor or by placing them in a zip-lock bag and smashing them with a rolling pin. Mix the crushed cookies with melted butter until the texture resembles wet sand.
Line a 12-cup muffin tin with cupcake liners. Divide the crumb mixture evenly between the cups (about 1 tablespoon each) and press firmly with the back of a spoon or glass. Chill in the fridge while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy. Add the melted chocolate, vanilla extract, and a pinch of salt, and mix again until fully incorporated.
In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula to keep the filling light and airy.
Once combined, fold in the chopped Kinder Bueno pieces.
Step 3: Assemble the Cheesecakes
Spoon or pipe the cheesecake filling evenly into the prepared muffin cups, smoothing the tops with the back of a spoon or spatula.
Chill the cheesecakes in the refrigerator for at least 4 hours, or overnight for best results. This allows them to firm up perfectly and makes unmolding easier.
Step 4: Decorate and Serve
Once the cheesecakes are set, remove them from the tin and peel away the liners. Top each mini cheesecake with a swirl of whipped cream, a piece of Kinder Bueno, and a drizzle of melted chocolate for that extra wow factor.
Serve chilled, and enjoy every creamy, crunchy bite!
FAQ
Can I make these in advance?
Yes! These are a great make-ahead dessert. They store well in the fridge for up to 4 days, and can also be frozen (without toppings) for up to 2 months.
Can I make a full-sized cheesecake with this recipe?
Absolutely. Just double the crust and filling quantities and press into a 9-inch springform pan. Chill overnight and decorate before serving.
Can I use whipped topping instead of fresh cream?
Yes, but make sure to gently fold it in to keep the mixture light. Fresh whipped cream gives a slightly richer texture.
Can I make these without a mixer?
It’s possible, but a mixer makes the process much easier and ensures a smoother filling. If doing it by hand, make sure all ingredients are at room temperature and mix thoroughly.
What can I use instead of Kinder Bueno?
You can substitute with chopped hazelnut chocolate bars, Ferrero Rocher, or Nutella swirls for a similar flavor profile.
Conclusion
Mini Kinder Bueno Cheesecakes are a chocolate-hazelnut dream come true. With their creamy texture, crunchy chocolate base, and bursts of Kinder flavor, these little desserts deliver big satisfaction in a perfectly portioned size. They’re elegant enough for special occasions yet simple enough for everyday indulgence.
Whether you’re making them for a party, treating your family, or just looking for a no-bake dessert to satisfy your sweet cravings, these cheesecakes are guaranteed to impress. And the best part? You don’t even need to turn on the oven.
Try them once, and you’ll find yourself coming back to this recipe again and again — because some desserts are just that good.
